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Classic Greek Moussaka

This traditional Greek Moussaka features layers of tender eggplant, rich beef filling seasoned with oregano and cinnamon, and a thick, creamy béchamel sauce on top. With a streamlined process to follow, achieving the perfect flavor balance has never been easier!
1
1 hr 10 min
TOTAL TIME
1108
CALORIES
$3.38
PER SERVING
Classic Greek Moussaka
Ingredients
EGGPLANT
6 SERVINGS
Eggplant
2 large eggplant
sliced into ¼-inch thick rounds
Olive Oil
2 lbs olive oil
MEAT SAUCE
Olive Oil
1 tbsp olive oil
Garlic
2 cloves garlic
minced
Onion
1 whole onion
diced
Ground Beef
1 3/8 lbs ground beef
Tomato Paste
3 tbsp tomato paste
Beef Broth
1 cup beef broth
Sugar
1 1/2 tsp sugar
Dried Oregano
2 tsp dried oregano
Salt
3/4 tsp salt
Crushed Tomatoes
14 oz crushed tomatoes
BÉCHAMEL SAUCE
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
All-purpose Flour
5 tbsp all-purpose flour
Low-fat Milk
3 cups low-fat milk
Egg
1 whole egg
Freshly Grated Nutmeg
1/4 tsp freshly grated nutmeg
Egg Yolk
1 whole egg yolk
Salt And Pepper
salt and pepper
to taste
Butter
4 tbsp butter
TOPPING
Panko Breadcrumbs
1/3 cup panko breadcrumbs
Directions
EGGPLANT
40 min
PREP TIME
30 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt and let sweat for 30 minutes. While waiting, proceed to Meat Sauce and Béchamel Sauce.
2
Preheat oven to 450°F. Pat eggplant dry and lay on parchment paper-lined trays. Brush with olive oil and bake for 15-20 minutes, or until lightly browned and softened. Remove and set aside to cool slightly.
MEAT SAUCE
3
In a large skillet, heat olive oil over high heat. Cook garlic and onion for 2 minutes.
4
Add ground beef and cook until browned, breaking it up as you go.
5
Add crushed tomatoes, tomato paste, beef broth, sugar, oregano, and salt. Stir to combine, bring to a simmer, then lower heat to medium-low and cook for 15 minutes or until thickened.
BÉCHAMEL SAUCE
6
In a pan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
7
Slowly add milk, stirring constantly. Cook for 3-5 minutes or until thickened, then remove from heat.
8
Whisk in Parmesan cheese, nutmeg, salt, and pepper. Allow to cool for 5 minutes, then whisk in the whole egg and egg yolk.
ASSEMBLE
9
Preheat oven to 350°F. Place half the eggplant slices in the bottom of a baking dish, then top with the beef filling.
10
Top with remaining eggplant slices, then pour béchamel sauce over it. Sprinkle with panko breadcrumbs.
11
Bake for 30-40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
Health Info
Macros
32g
CARBS
95g
FAT
33g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
What is Moussaka?
Do I need to peel the eggplant?
Can I use a different type of meat?
How do I make the béchamel sauce?
Do I need to salt the eggplant?
Can I make Moussaka in advance?
How do I prevent the Moussaka from being too runny?
Can I use a different type of cheese?